Another equipement question and boil over

Hi!

I'm new to all grain, and I plan my first IPA next saturday (recipe attached) with batch sparge. I'm setting my equipement (see attach).
I think everthing is under control. I mash in a Coleman chest 45 liters with a max of 42 liters of mash volume.

I'm just a little worry about the boil over and foam. As my boil kettle (45cm diameter for 38cm height) is 60 liters, my boil volume is targeted to 50 liters.
After your experiences, is that ok or too close from the top/limit to have a boil over and a messy fight against the biomorphic foam?

Thx in advance for your help and advices.
A future hoppy all grainer!

Dom

You should be okay with 15% headroom.I like to keep 20% headroom, but I've done a lot less. 

Its a bit close to the top, but just watch your boil during the first 15 minutes until the hot break has formed.  You will prone to foam over until then.  Keep you hand close to the burner control when it starts to get close to boiling.  Turn it down as soon as you begin to see signs of a slow boil, and you will be fine.  Also, keep a spray bottle of water nearby, a cold mist from the spray bottle will instantly kill any foam that starts to form for a few seconds. 

Once you get the boil rate dialed in, it will stabilize.  Once the hot break has formed you won't have to worry at all.

Finally, know that you don't need or want a hopping, splashing boil.  You just need something that churns the surface over.  If you see a slight crown to the surface and it is constantly churning the wort, and your hops are actively being stirred by the boil action THAT IS ALL YOU NEED.  Any more than that will darken the beer, and impact its flavor during any kind of extended boil. 

Thx a lot for your advice, Tom.
And especially the one with the spray bottle of water. Brillant!

So... let's brew it on saturday!

Dom

Had THE brew day! Worked well and make me happy!
Thx for your advise. It helped me.

Hoppy regards,
Dom

Just a small update: today was the bottling day.

Once again, thx to you for all your feedbacks. In waiting the maturation in bootle, Black IPA are landing soon in my kettle!

Dom